When it comes to Fugu 河豚 or 鰒; フグ dishes, one would hesitate and consider if they would want to take up this challenge and try out this exotic delicacy. The fugu fish, or also known as puffer fish, besides its extraordinary appearance (it puffs itself up to make itself look a lot bigger to predators), is that its skin and organs are highly poisonous. It must be carefully prepared to remove toxic parts and to avoid contaminating the meat. Fugu has become one of the most celebrated and notorious dishes in Japanese cuisine. The restaurant preparation of fugu is strictly controlled by law in Japan, and only chefs who have qualified after three or more years of rigorous training are allowed to prepare the fish.
Conveniently nestled along Mohamed sultan road, FUKU Fine Fugu Kaiseki Restaurant とらふぐ専門店 brings you just that! 2 chefs from Osaka namely Koji Tsukamoto 塚本 浩二 (Executive Chef) and Toshikazu Miyanagi 宮凪 寿和 (Souse-Chef), with Mr. Koji at the helm, strict quality is been adhered with 20 years of experience under his belt, they are the first restaurant in Asia to bring fugu delicacy out of Japan. Fugu meat is imported twice weekly from Shimonoseki 下関市 Japan’s (fugu capital) and with its internal organs removed under strict Japanese regulations. Here in Singapore, where imported foods are strictly controlled and checked. You can “Double confirm plus chop” that the puffer fish is 100% poison free guaranteed and it’s confirmed suitable for the diners who are Kiasi. KenaSnap is lucky that we get to enjoy this delicacy fresh on the day of its arrival!
The restaurant décor and ambiance gets you settled in almost immediately upon entering. Each table is subtlety separated by bamboo blinds that gives every customer the sense of privacy. Fugu Course Ebisu comes with a good variety of the dishes for us to try; appetizers, sashimi, hotpot, porridge and of course ends with a seasonal dessert!
First appetizer was served right after we had our first sip of our drinks. Cold tofu with minced beef, well-grounded beef stir fried and simmered in special sauce. The sweetness of the beef and sauce kick starts to our course by awakening our taste palates.
Next appetizer, lightly boiled fugu skin dipped in Ponzu ポン酢 Shoyu, citrus-based sauce, and sprinkled with cut spring onions and Mentaiko 明太子, spicy cod roe. Unlike majority of boiled fish skins that I had before, the texture of the fugu skin is chewier and firmer. The ponzu and mentaiko mixture is a good combi for this light tasting meat, bringing hints of sweetness and spice.
Third up for our appetizer, this brings me to 3rd gear. Fugu karaage (deep fried fugu meat), is out of the world. Nicely fried to golden brown, each of this karaage is done to perfection and KenaSnap recommends you to eat it while it’s hot! The texture of the fried fugu meat is between the chicken and frog’s leg and do add a dash of lemon juice and sprinkle a bit of sea salt on it.
Tessa (Thin sliced puffer fish) decorated into a shape of a flower and it’s almost too nice to eat. This is where your nimble skills of using the chopsticks are being put to the test. Each slice of paper thin fugu sashimi wraps around a few gelatine fugu skin and spring onion. You can then dip it into the ponzu and mentaiko sauce or our usual shoyu (soy sauce) and wasabi sauce. Both sauces give you a different after taste to the meat and must try!
Hotpot is next, clear water boiled in kelp and then pieces of fugu fish with bones, cabbages and mushroom were the first to go into the boiling water. Each and every step is like the art of tea making. Every item which goes in has to be calculated and timed to precision. The fugu meat is cooked nicely, soft and tender, together with vegetables and potato noodle. The clear soup after boiling all the ingredients is then used to cook our last dish of the evening. Thank you for the friend staff helping us. If not we wouldn’t have known which goes in first.
IEatTravel is honoured that FUKU Executive Chef, Mr Koji Tsukamoto, came over personally to prepare the last dish for us. Rice, egg is poured into the simmering broth it is then seasoned with some sea salt and powdered kombu 昆布 (salted kelp). It is then served to us in a bowl, sprinkled with some spring onions and we added in some shio Kombu for taste and dashes of ponzu sauce. The Japanese fugu version of our local Teowchew porridge where you add in soy sauce and maybe some preserved cabbages.
Our meal does not end without having one of their famous seasonal desserts, Yuzu sorbet. Yummy delightful sorbet which is what sweetens an end to our fugu experience. You can feel bits and pieces of the yuzu skin but yet you can’t even taste any bits of bitterness. What a beautiful taste to end it all. おいしい~
So are you still hesitating to give it a try? Be assured that you’ll be pampered with great service by the staffs at FUKU Fine Fugu Kaiseki Restaurant especially Assistant Manager Rudy. Enjoy and experience the century old Japanese delicacy through fine dining the Japanese way. Thank you for a wonderful host and we will be back for more! おつかれさまでした!
14 Mohamed Sultan Road #01-01 Singapore 238963
Monday - Saturday
Dinner time Only
6:00 PM - 11:00 PM